WEBVTT WELCOME BACK. YOUR FAVORITE TIME SHLGS, SUNDAY BRUNCH. MATT ROBERTS IS HERE. YOU ARE AT HARBOR EAST. RIGHT. WE ARE AT 1,000 LANCASTER STREET. WHAT IS SO NEAT IS YOU MAKE EVERYTHING FROM SCRATCH. YES. AND B, YOU CAN LEAVE THERE WITH THIS FILLED WITH BEER THAT IS MADE. ALL OF OUR BEER IS ON-SITE. THIS IS CALLED A GROWLER? A GROWLER. THAT A IS A NEW WORD FOR ME TODAY. TODAY YOU ARE GOING TO MAKE SOMETHING THAT WILL GO HERE IN SECONDS. ABSOLUTELY. WE LOVE THE IDEA OF LOBSTER AND SHRINK MAC AND CHEESE. WE HAVE BEEN DOING IT FOR YEARS. IT'S A HIT. HOW COULD IT NOT BE? WE ARE GOING TO START WITH THE BASICS JUST A LITTLE BUTTER. GO AHEAD AND GET THAT STARTED. WE ARE GOING TO ADD TWO OUNCES OF SHRIMP. GET THE SHRIMP COOKED FIRST. THOSE COOK PRETTY DARNED FAST. THEY DO. THEY COOK VERY QUICKLY. THE FIRST TIME I COOKED SHRIMP I WAS LIKE THEY ARE NOT READY. THEY WERE LIKE THIS. THEY WERE THE SHRIMP IEST SHRIMP AFTER 20 MINUTES. SO YOU HAVE GOT GARLIC BUTTER HERE OR? GARLIC AND OIL. LITTLE CROSTINI OFF. MOZZARELLA AND PARM -- PARMESAN CHEESE ON IT. AS YOU CAN SEE THE SHRIMP ALMOST THERE. ANOTHER 20 MINUTES? WE ARE GOING TO ADD OUR LOBSTER. WHY IS LOBSTER SO GOOD? WHY, WHY, WHY. WE LOVE CRAB, TOO, BUT WE LOVE OUR LOBSTER. IS THIS MAINE LOBSTER? WE COOK IT. WE ARE GOING TO ADD OUR HAVARTI CREAM SAUCE. JEN WAS WATCHING YOU MAKE THIS EARLIER. SHE LOOKED AT ME SHE GOT ALL BIG EYED. HAVARTY CREAM, CHEESE AND -- AND WE MAKE A ROUX. YOU ARE ADDING THE PASTA. BOW TIE PASTA. THROW A LITTLE PARMESAN RROMANO. YOU EAT THIS? I DO. WHEN YOU SAY YOU ARE FROM SCRATCH RESTAURANT, HOW SCRATCHY ARE YOU GETTING? WE ARE MAKING THE PASTA ALL OF THE SAUCES. WE MAKE PRETTY MUCH EVERYTHING THERE ON-SITE. IT SHINES THROUGH FROM THE FOOD. IT HAS A NICE FEEL IN THERE. FEELS LIKE PUBLISH. YOU HAVE THAT GOING HERE. THIS IS PRETTY MUCH GOOD. YOU WANT TO MAKE SURE IT IS NICE AND HOT. GO FOR A COUPLE SECONDS. IF YOU WOULD LIKE A COPY OF TODAY'S RECIPE GO TO wbaltv.com. CLICK ON FOOD OR SEND US A SELF ADDRESSED STAMPED ENVELOPE. WHEN WE COME BACK WE WILL TAKE A